Ingredients:
8 slices of old fashioned unbleached white bread
8 eggs
3 cups milk
3/4 cup sugar, divided
1 1/4 tablespoons vanilla
5 ripe peaches
2 tablespoons cinnamon
2 tablespoons butter
1 teaspoon nutmeg
chopped pecans (optional)
Directions:
Preheat your oven to 400 degrees. Spray 9×13 pan with vegetable oil spray. Trim off crusts and slice bread into small 1/2 inch cubes. Place bread tightly together in one layer in 9 x 13 pan.
Beat eggs-add milk, 1/4 cup sugar, nutmeg and vanilla and mix with whisk until sugar is dissolved. Pour half of the liquid over the bread. Take a large spoon and press bread under the milk until it is covered by the liquid.
Peel and slice peaches into 1/2 inch slices. Arrange peach slices on top of bread to cover. You can do straight rows or arrange in concentric circles from the middle outward.
Pour remaining egg mixture over peaches. Mix remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over peaches. Dot with butter. Bake at 350 degrees for about 45 minutes to an hour. It can be done the night before to let the bread soak up the milk mixture and for flavors to meld. Refrigerate. Do not bake it until just ready to serve.
After baking, let is rest about 5-10 minutes before serving. It will settle like a souffle. I heat the Maple syrup gently but until it is very hot and pour into crevices of finished dish AFTER cutting it for a serving. Sprinkle chopped pecans over all and serve immediately.
Servings: 8-12
Time preparation: 20 min.
Time total: 65 min.